For high quality dairy products, good hygiene is required in order to avoid possible microbiological contamination of the product. Thus, the recommendation is that the water to be used in the process must have been previously chlorinated (disinfected). In addition, the water hardness is an important factor since high levels of calcium or other dissolved salts will cause superficial deposits in pipes and equipment used for the process and will reduce the cleaning efficiency.
- Dairy Hygiene Inspections
- Quality Checks
- Production Managers
- Light Industry
- Heavy Industry
- Assessing Water Quality Used For Food Production
As water is a source of microbiological contamination during the process of dairy products, this test is suitable for compliance check with relevant food safety authorities.
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Test parameter Vol Required: 500ml
Given below tests are included in this product:
Total Bacteria Count (TBC's)
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